Posted on
17 September 2012
by
Nela Lucik
Veal Parmigiana [1]
Veal Parmigiana
Ingredients
1/2 cup flour
2 eggs
4.5oz. dried breadcrumbs
4 large veal steaks
olive oil for cooking
4 slices chargrilled eggplant
4fl oz. Italian tomato sauce
3.5oz. Mozarella cheese
sliced soft polenta
steamed green beans
lemon wedges to serve
Servings
4
Preparation
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Place flour on a plate. Lightly whisk eggs in a shallow dish. Place breadcrumbs in a separate shallow dish
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Coat veal in flour, shaking off excess
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Dip in egg, then coat in breadcrumbs, pressing crumbs on firmly with your fingertips
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Preheat oven to 180°C
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Pour enough oil into a large, non-stick frying pan to cover base
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Heat over medium heat. Cook veal, in batches, for 2 to 3 minutes each side or until golden and just cooked through
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Drain on paper towels. Transfer to a shallow baking dish
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Top each piece of veal with 1 eggplant slice and 1 heaped tablespoon of pasta sauce. Top with mozzarella
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Bake, uncovered, for 15 minutes or until sauce is heated through and mozzarella melted
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Spoon polenta onto plates. Top with veal. Serve with green beans and lemon wedges.
Cooks Note
Serves 4